Vol.33,No.7 Jul.2017 DOI: /j.issn Comparisononanti-microbialactivitiesofsixkindsofteasprocessed bythesameraw

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33 7 207 7 Vol.33No.7 Jul.207 DOI:0.3652/j.issn.003-5788.207.07.00 Comparisononanti-microbialactivitiesofsixkindsofteasprocessed bythesameraw materials 2 PENG Ying-qi LONG Jun 2 YUAN Dong-yin LIN Ling ZHOU Yang GONG Zhi-hua 3 XIAO Wen-jun 3 (.

1 Vol.33No.7 Jul.207 DOI:0.3652/j.issn Comparisononanti-microbialactivitiesofsixkindsofteasprocessed bythesameraw materials 2 PENG Ying-qi LONG Jun 2 YUAN Dong-yin LIN Ling ZHOU Yang GONG Zhi-hua 3 XIAO Wen-jun 3 ( ) (.Key Labof Tea Scienceof Ministryof EducationHunan Agricultural UniversityChangshaHunan4028 China2.Qi-liBridgeStreetOficeof Liu-yeLake TouristResortChangdeHunan45000China3.Hunan ColaborativeInnovation Centerfor Utilizationof BotanicalFunctionalIngredientsChangshaHunan4028China) : freshleavesgreenyelowdarkwhiteoolongandblacktea. 2 Theanti-microbialactivityagainstStaphylococcusaureus (S.au- 7 reus)escherichiacoli (B.subtilis)Escherichiacoli(E.coli) (Staphylococcusaureus) Aspergilusniger(A.niger)Saccharomycescerevisiae (S.cere- visiae)of7samplesweredetermindedbytheoxfordcup method. (Bacilussubtilis) (Escherichiacoli)3 TheMinimuminhibitoryconcentration(MIC)and Minimumbacteri- (Aspergilus niger ) cidalconcentration (MBC)of7samples weredetermined bythe (Saccharomycescerevisiae)2 96 methodoftwotimesdilutionusingthemicroplateofthe96hole.ex- 7 perimentalresultsshowedthat7sampleshadinhibitionefectofbac- (MIC) (MBC) :7 3 teriaandhadnoobviousefectofa.nigerand S.cerevisiae.Thean- 2 7 tibacterialcirclesizeof7samplesofs.aureusb.subtilisande. colishowedthatthetrendofantimicrobialactivitywas:fixationof > > > > > > freshleaves>green>yelow>dark>white>oolong>blacktea.the > > MICshowedthatthetrendofantimicrobialconcentrationwas:black > tea>oolongwhitetea>darkyelowgreenteafixationofleaves. TheMBCshowedthatthetrendofantimicrobialconcentrationwas: > blacktea>oolongwhitedarkyelowtea>greenteafixationof (P<0.05) leaves.theantimicrobialactivityofgreenteaandblackteawassig- : nificantlydiferentfromotherteas(p<0.05). Keywords:teaanti-microbialactivitiessixkindofteasminimum Abstract:Inordertostudytheanti-microbialefectofthesixkinds inhibitoryconcentrationminimumbactericidalconcentration ofteaunderthesameprocessingraw materialsthespringteafresh leavesofc.sinensiscv.bixiangzao wereprocessedintofixationof [] : ( :206NK202) : : (969 ) [2] [3] [email protected] : [4] 47

2 207 7 [5] :LMQ.J3870C :SY-2000 [6] :0~200mm :LC-20A [7].2 [8] [59-0] [] () : (2) : (250 ) (25 min) (20 ) (90 ) (60 ) [2]50 (3) : (250 ) (25min) (20 ) (60 ) [2]86-87 (4) : (250 ) (25 min) ( ) (33h) (25min) (60 ) [2]6 ( )2 ( ) (6) ( ): (20min) ( 5 ) (250 ). (20 ) (30 min) (80 ) (70 ).. : (7) : (5h) LB (40min) (30 3h) (85 ) :.2.2 : () :GB/T (2) :GB/T : Tedia : Tedia (epigalocatechingalate.2.3 GB/T EGCG) (galocatechingalate 3g 450 ml min GCG) (epicatechingalateecg) 0min 500 ml (epecatechinec) (galocatechingc) (epigalocatechinegc) (cafeine ATCC6633(Bacilussubtilis) CICC305(Sac- charomycescerevisiae) CICC2039(Aspergilusni- ger): CFU/mL :6CHP-94 : [8] :VD mL :SPX-250BS ml 60 mg/ml :ZHWY-C h 28 48h (5) : (48 h) (45 ) [2] (3) :GB/T (4) : [3] [4] (5) : (55 0.9MPa)25mL 20mg/mL CA): >98%.2.4 ATCC25922(Escherichiacoli) ATCC25923 (Staphylococcusaureus) 37 8~24h ~48h 4 :

3 33 7 : >20 mm 5~20 mm 0~5 mm 7~9mm <7mm (MIC) [5] (MBC) [6] 3.3 MicrosoftExcel SPSS μL ~ mg/ml 00μL 2 00μL μL 2~2 0. ml [6] ~ mg/mL 37 (P<0.05) 24h 28 48h : > > : > > > 3 : > > > μL (P<0.05) 37 24h 28 48h 5 Table Anti-microbialcirclediameterofdiferentteasamples mm 6.05±0.22 b 7.04±0.55 b 6.22±0.78 b ±0.8 c 6.80±0.2 b 6.5±0.42 b ±0.7 d 5.40±0.72 c 4.42±0.27 c ±0.8 e 4.86±0.24 c 4.35±0.37 e ±0.32 e 3.30±0.33 d 4.08±.30 e ±0.43 e 4.37±.30 c 4.78±0.9 c ±0.00 f 9.80±.4 e 9.08±0.69 d - - CK( ) 23.00±0.42 a 34.77±0.67 a 28.52±0.2 a - - (P<0.05) - 7 (MBC) Table2 MICand MBCofdiferentteasampleson diferentmicroorganisms mg/ml [7] 0 mg/ml MIC MBC MIC MBC MIC MBC 00mg/mL (MIC) (MBC) MICMBC (MIC) 49

4 mg/ml mg/ml mg/ml.94 MIC : > >.26 5 MIC : > > EGCG GCG ECG > 3 MBC : > > (P<0.0) MBC : > > > 3 MIC MBC EGCG [9] [20-2] 7.8 [8] 2.3 [7] 4.63%3.57%3.37%5.49%3.78%3.94% Table3 3 Mainbiochemicalcomponentsofdiferent teasamples % EGC DLC EC EGCG GCG ECG Table4 Contentsofcatchinsandconstituentsin diferentteasamples % Table5 Thecorrelationbetweenbiochemicalcomponentsandantibacterialcirclediameter EGC DLC EC EGCG GCG ECG 0.94 * * * * * * 0.79 * * * * * * * * * * * * * * * * * * 0.90 * * * * * * 0.95 * * * * * * * 0.83 * 0.88 * * * * * * * * * * 0.05 ( ) ** 0.0 ( ) 3 [2]. [J]. 206(): [3]. (P<0.0) [J]. 2003(2): [4]. EGCG [J]. 20():0-2. [5]. [D]. : 203: []. [J]. 2009(3): [6]. [J] (): ( 76)

5 ADAMS 8 Figure8 Displacementvelocityandaccelerationcurve ofmanipulatorliftingmovement :3-4. Figure9 Contactforceandcontacttorquecurveof globoidalcam mechanism 0 [0]. ADAMS [J]. 2004(29): Figure0 Contactforceandcontacttorquecurveof liftinggloboidalcam mechanism []. [J]. 2003(2): [2]. [J] (6): [3]. [D]. : 2007:8-9. [4]. [D]. : [5]. VB6.0Pro/E [J]. 202(9):4-44. [6]. Pro/E [J] (7): [7]. [J] (5): [8]. Pro/E ADAMS[J]. 2008(4): [9]. [J] (2): []. [D]. : 204: ( 50) [7]. [6]. [J]. 200(2): [8]. [J]. 20(6):08-2. [9]. 996(4): [J]. 2002(2): []. [M]. : 997:5. [2]. [M]. : 997. [J]. 2009(5): [J]. 205(5): [7]. [J]. [8]. [0]. [J]. [J]. 203(7): (5): [9]XIONGLi-guiCHEN Yi-junTONGJie-wenetal.Teapoly- phenolepigalocatechingaleteinhibitsescherichiacolibyin- creasing endogenous oxidative stress[j].food Chemistry [3] : [J]. 203(20):3-6. [20]. [4]. [M]. : [J] (9): : [2]. [5]. [J] (3):

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